Saganaki is any one of a variety of Greek dishes prepared in a small frying pan. The honey and oregano adds a particularly Mediterranean flavour everyone will love.

Ingredients

500 g halloumi

2 free-range eggs, lightly beaten

½ cup semolina

½ cup extra virgin olive oil

¼ cup pitted Kalamata olives, diced

2 tsp capers

3 lemons, peeled and segmented

¼ cup honey, warmed

1 Tbsp black sesame seeds

½ tsp dried oregano

sorrel, to garnish

pita bread to serve

hummus to serve

Greek salad kit to serve

Method

Slice haloumi into 1cmthick pieces. Put eggs in one shallow bowl and semolina in another. Dip haloumi into egg, then toss in the semolina to coat. Set aside on a plate for 5 minutes.

Heat oil in a large non-stick frying pan over a medium-high heat. Cook saganaki in 2 batches, for 2 minutes each side, until golden. Drain on paper towel. Discard all but 1 tsp oil, add olives and capers, and fry for 1 minute, until aromatic. Toss through the lemon pieces.

Place saganaki on a platter, top with olive mixture. Drizzle with honey and scatter with seeds, oregano and micro sorrel, if using. Serve with pita bread, hummus and Greek salad.